How to Roast A Pumpkin – Without Having To Peel It!

I love pumpkin and it’s seriously tasty and nutritious BUT I do hate peeling and chopping the tough divils so I usually don’t!

For any recipe that requires roasted pumpkin here’s how you do it when you lack those Neven Maguire-esque chopping skills and would rather you kept all your fingers intact.

Roasting a pumpkin takes almost an hour (ughh I know!) so this is something you need to do in advance of cooking your recipe…..you can keep it up to 5 days in the fridge so maybe you could do this at the weekend when you have a bit more time.

What you need:

  • A Pumpkin (wash off any dirt on the outside)
  • A Large baking dish that will fit both halves of your whole pumpkin
  • Water

Method:

  1. Choose a small (ish) / medium sized pumpkin – they’re easier to work with and tend to be a bit sweeter.
  2. Get a good sharp knife and cut the pumpkin in half lengthwise on a large chopping board
  3. Scoop out the seeds with a spoon
  4. Place the pumpkin flesh side down in a large baking dish. Cover with ¼ inch water
  5. Bake at 180°C for 45-60 minutes or until tender  (keep checking after 45 mins with a fork)
  6. Remove from oven and scoop out the insides with a spoon.
  7. Cool & store in a suitable container in the fridge for up to 5 days
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Michelle, Dietitian

I qualified as a Dietitian in 2008 and am a member of the Irish Nutrition & Dietetic Institute. Shortly after graduating I joined Danone Early Life Nutrition as an Infant Nutrition Specialist. I have a particular interest in the importance of good nutrition during the very early stages of life as it lays a solid foundation for good health across a life time. I think it is extremely important that this message is communicated to pregnant woman and the parents of babies and toddlers so they can ensure that their family achieves optimal nutrition for a healthy life.

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